Description
This delicious spinach tomato pasta features creamy paneer pasta simmered in a savory tomato sauce made with sun-dried tomatoes, fresh spinach, and aromatic herbs. Enriched with heavy cream and Parmesan cheese, this comforting one-pot pasta dish offers a perfect blend of tangy tomato flavors and creamy textures, ideal for a satisfying weeknight meal.
Ingredients
Scale
Pasta and Broth
- 17 ounces paneer pasta
- 4 cups chicken stock
Vegetables and Herbs
- 1 medium onion, chopped
- 4 to 5 ounces fresh spinach
- 1 cup sun-dried tomatoes
- 5 garlic cloves, minced
- 1/4 cup fresh basil
Dairy and Oils
- 1 cup heavy whipping cream
- 1/2 cup freshly shredded Parmesan cheese
- 1 tablespoon sun-dried tomato oil
Seasonings
- 1/3 cup tomato paste
- 1 teaspoon red chili flakes
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Prepare the Initial Ingredients: Gather all necessary ingredients including paneer pasta, chicken stock, chopped onion, heavy whipping cream, fresh spinach, sun-dried tomatoes, tomato paste, Parmesan cheese, sun-dried tomato oil, red chili flakes, minced garlic, fresh basil, kosher salt, and black pepper.
- Sauté the Vegetables: Heat a pot over medium-high heat and add the sun-dried tomato oil. Once warmed, add the chopped onion and sauté until slightly brown, bringing out its sweetness and aroma.
- Add Garlic and Sun-Dried Tomatoes: Incorporate the minced garlic and sun-dried tomatoes into the pot. Cook for 2 to 3 minutes, stirring frequently to prevent the garlic from burning and to release the flavors of the tomatoes.
- Incorporate Tomato Paste: Stir in the tomato paste and cook for another 2 minutes while stirring, allowing the deep tomato flavor to develop and intensify.
- Build the Sauce: Slowly add the chicken stock to the pot, deglazing the pan and blending with the tomato paste to create a rich, flavorful base.
- Add Cream and Seasonings: Pour in the heavy whipping cream and stir thoroughly. Season the sauce with black pepper, kosher salt, and red chili flakes, mixing well to distribute the spices evenly.
- Cook the Pasta: Add the paneer pasta directly to the pot and stir to coat the pasta in the sauce. Reduce heat to low-medium and cook uncovered for about 10 minutes, stirring frequently to prevent sticking and ensure even cooking.
- Check Pasta Texture: Verify the pasta is approximately 75% cooked, maintaining some firmness as it will continue to cook with added ingredients.
- Add Spinach and Basil: Stir in the fresh spinach and basil leaves. Allow the spinach to wilt naturally, stirring occasionally to incorporate the herbs evenly.
- Adjust Liquid if Needed: If the spinach absorbs too much liquid, add a small amount of water or chicken stock to retain the desired sauce consistency.
- Finish with Parmesan Cheese: Once the spinach has wilted, mix in the freshly shredded Parmesan cheese until it melts into the sauce, creating a creamy and well-combined dish.
- Finalize and Serve: Turn off the heat, give the pasta a final stir, and serve in bowls. For an optional protein boost, top with grilled chicken before serving.
- Enjoy Your Meal: Relish this creamy tomato and spinach pasta as a satisfying and flavorful meal perfect for any day.
Notes
- You can substitute paneer pasta with your preferred pasta type if unavailable.
- Adjust the red chili flakes based on your preferred spice level.
- For a vegetarian version, replace chicken stock with vegetable stock and omit any optional meat toppings.
- Adding grilled chicken or shrimp on top can turn this into a more filling entrée.
- Adding extra chicken stock or water can help thin the sauce if it becomes too thick during cooking.
